Monday, March 12, 2007

CARIBBEAN BANANA SOUP

Lately, I was invited to take part in a "Soup Swap" event organized by the sweet Rai at "Ugly Fruit". After having been inspired by an American blog (see link) dedicated to soup swapping, Rachel decided to do the same here in Geneva...

After a lot of brainstorming, I decided to contribute with a "Banana Soup", because the association of sweet and savory flavors always attracts me.

The final result literally blew me off my feet! This "Caribbean Banana Soup" was/is absolutely gorgeous and exquisite (I say that not just because I made it, but because it is truly mind-blowing ...)!!!

With this soup, you can taste the delicate aromas of the bananas, of the Basmati rice, of the kaffir lime leaves and of the spices. Nothing is overwhelming and the flavors are harmoniously blended together in order to give the most wonderful and rafined soup I have ever tasted! This "Caribbean Banana Soup" is smooth like velvet, sweet like honey and ever so slightly salty. The coconut cream and yogurt add a silky and unctuous texture as well as a thickish body that reminds me of veloutés. To savor this soup is a unique experience for the body, soul and tastebuds. It's generous taste will take you to that colorful place called the Caribbean, and believe me, you will not want to go back to the real world!

This recipe was adapted from the Swiss magazine “Cuisine De Saison” (12 December 2003).

How very interesting! I love bananas,even in savory food, but had never previously imagined it in soup. And I'm a fan of Caribbean cuisine (have a couple of cookbooks on such) so I really think I'd love this. Thank! :)